Scalloped Pineapple

Scalloped Pineapple

Ingredients
1/2 cup butter
1 cup sugar
4 eggs beaten
1 can crushed pineapple, with juice
5 slices of cubed white bread

Directions

Preheat oven to 350 degrees.
Cream together butter and sugar; add eggs, mix well.
Fold in pineapple and bread cubes.
Bake in a greased baking pan until golden brown, about one hour.
Serve warm or chilled.

Double for a 13 x 9 pan.

Mediterranean Meatballs (LC, FG1+2)

These are really good, and freeze well.

1 1/4 lbs. gr. beef
1 1/2 tsp minced garlic
1/2 tsp salt
1 tsp dried oregano
1/4 tsp pepper
10 oz. pkg chopped Spinach, thawed and dry
1 C. cooked brown rice
3/4 C. chopped onion

2 Cups Marinara (Leave out if you are Stage 1 Feingold)

Mix all ingredients + 2 T. of the Marinara in bowl.

Shape into 60 1-inch balls, place in greased pan. Bake 25 min.

Top with sauce in crock pot for appetizers.

Each meatball is 2.2 protein and 1.2 carbs.

Zucchini Pie

This recipe uses those zucchinis that get missed in the garden until they're too big to use for much else. Makes filling for a 9" 2 crust pie.

8 cups of peeled and sliced zucchini (slice as you would apples, removing all seeds)
1-1/2 cups sugar
1/2 cup flour
1 cube butter
1/4 tsp. nutmeg
1-1/2 tsp cinnamon
2/3 cup fresh lemon juice (I use Minute Maid frozen juice)

Mix all together and cook on stovetop for 30 minutes. Bake using your favorite 2 crust pie crust recipe at 400 degrees for 50-60 minutes until crust is nice and brown.

I make the filling ahead of time as the zucchinis become available and freeze it. Just thaw when you get a hankering for "apple" pie.

Oatmeal Cream Pies (Like Little Debbie's Cookies)

COOKIES
1 cup margarine
3/4 cup dark brown sugar
1/2 cup sugar
1 tbsp molasses
1 tsp vanilla
2 eggs
1 1/2 cups all purpose flour
1/2 tsp salt1 tsp baking soda
1/8 tsp cinnamon
1 1/2 cups oats

CREAM FILLING

2 tsp very hot water
1/4 tsp salt
2 cups marshmallow cream (one 7oz jar) (We use Ricemellow)
1/2 cup shortening
1/3 cup powdered sugar
1/2 tsp vanilla

The secret to cloning these mouth-watering sandwich cookies is recreating the soft, chewy consistency of the oatmeal cookies. To duplicate the texture, the cookies are slightly underbaked. Preheat oven to 350.

In a large bowl combine the flour, salt, baking soda, and cinnamon.
Combine the dry ingredients with the wet ingredients. Mix in the oats. Drop dough by tablespoonfuls onto an ungreased baking sheet. Bake for 10-12 minutes, or until cookes are just starting to darken around the edges. They will still appear moist in the center. Be careful not to overcook - when cooled, the cookies should be soft and chewy.

While the cookies bake, prepare the filling. Use a small bowl to dissolve the salt in very hot water. Set this solution aside to cool.

Combine the marshmallow cream, shortening, powdered sugar, and vanilla in a medium bowl and mix well with electric mixer on high speed until fluffy. Add the cooled salt solution to the filling mixture and combine with the mixer.

Assemble each cream pie by spreading the filling over one side of a cookie (the flat side) and press another cookie on top, making a sandwich.

Makes 2 dozen.

Onion Cheese Frittata (LC, FG1)

Onion Cheese Frittata

2 Tbsp. oil
1 small onion, minced
1/2 cup parmesan cheese
6 eggs
1/2 tsp oregano
1/8 tsp nutmeg
1/2 tsp salt
1/4 tsp pepper

Set oven to 350. In cast iron pan, saute onion in oil, mix all other ingredients together, and pour over onion, bake for 30 min.

Simply the Best Turkey Ever

This really is the best I've ever made, and honestly, the best I've ever HAD.

Start with a natural turkey, no nastiness injected into it.

Soak it in a brine of 1 cup salt, 1/4 cup sugar per gallon of water. Soak for at least 12 hours, I did mine for about three days.

Drain off, let sit, uncovered, in fridge for at least one day so the skin dries out.

Place on rack in pan, sprinkle with pepper and sage. Tent with foil.

Roast at 325 for as many hours as recommended in any cooking guide. (Our ten pounder took about 3 1/2 hours.) Should register between 180-185 degrees.

Let set for at least 1/2 an hour before carving.

The moistest, most wonderful tasting bird you'll ever have. I promise.

Baked French Toast

For Debbie B...

1 large loaf of bread (the drier, the better)
12 eggs
2 cups of milk, give or take
Sugar (to taste, 1/2 cup is a good place to start) or pancake syrup
1/2 brick of cream cheese
vanilla or maple flavoring
blueberries or other fruit, optional


Chunk the bread and place half in 13x9 pan. Chunk the cream cheese into small squares, layer over bread, put your layer of fruit, if using, and top with the rest of the bread chunks.

In a bowl, combine eggs, milk, sweetener, flavoring. Mix well, pour over bread. Cover with foil and refrigerate overnight.

Pull out 1/2 and hour before baking, uncover and bake for about one hour at 350, test for doneness. (If you forget to pull it out early, extend the baking time a bit.)

You can top with fruit, syrup, powdered sugar, whatever you like.

I also add coconut sometimes. It's very versatile.

Rugelach

Continuing in my Jewish theme....My dear pal PamLa shared this recipe with me, since my search was failing. The ones I have had are Cinnamon, and they were wonderful!! They hold a special place in my heart, as I bought these and took them to my dad when he was dying. We had removed all treatment, except pain control, and my diabetic dad had the BEST time, having all those treats with no one yelling at him! ;o) He thought these were wonderful, and they will forever more remind me of dad.

So here you go....

http://www.jewish-food.org/recipes/classrug.htmSource

The Jewish Holiday Baker, by Joan Nathan, Random House, 1997
Yield: 64 servings

THE DOUGH:
8 ounces cream cheese - at room temperature
1 cup unsalted butter - at room temperature
2 cups unbleached all-purpose flour
Confectioners' sugar

APRICOT FILLING:
1 cup thick apricot preserves3/4 cup walnuts - roughly chopped

CHOCOLATE FILLING:
1 cup shaved bittersweet chocolate - preferable imported1/4 cup sugar

CINNAMON-SUGAR FILLING:
1/4 cup unsalted butter - melted
1/2 cup sugar
2 teaspoons cinnamon

The dough:
1. Place the cream cheese and the butter in an electric mixer fitted with the paddle. Cream at a low speed until combined, about 2 minutes. Add the flour and mix until a very soft dough is formed, about 2 more minutes. Cover with plastic wrap and refrigerate for at least 2 hours.

Filling and baking the rugelach:
2. Preheat the oven to 350 degrees Fahrenheit and line 2 cookie sheets with baking parchment.
3. Mix the ingredients for the apricot or chocolate filling and divide the dough into 4 balls. Roll the balls out into 4 circles about 1/8 inch thick and 9 inches in diameter. Spread the apricot or chocolate filling over the dough. If using the cinnamon-sugar filling, brush the melted butter on first, then the combined cinnamon and sugar.
4. Using a dull knife, cut each circle of dough into 16 pie-shaped pieces about 2 inches wide at the circumference. Roll up from the wide side to the center. Place the rugelach on the parchment-lined cookie sheets. Bake in the oven on the middle and lower racks, switching after 12 minutes, also switching back to front. Continue baking about 13 more minutes, or until golden brown. Remove the rugelach to racks to cool. Sprinkle the apricot and chocolate rugelach with confectioners' sugar just before serving.

Note: Probably the most popular of American Jewish cookies, this horn-shaped treat was made in Europe with butter; cream cheese was added in this country. I love Ann's version: it has no sugar in the dough but a sprinkling on top of the finished cookie. She also uses this dough to make hamantashen.

Jewish Apple Cake

My pastor's wife made this for a dinner we had with missionaries from Hananeel House, and it was WONDERFUL! Now, I love all things apple, so I'm not surprised *I* liked it, but EVERYONE loved it!!!

I'm making it for Easter dinner this year.

Cake Layer

3 cups all-purpose flour
1/2 teaspoon salt
2 1/2 teaspoons baking powder
2 cups white sugar
1 cup vegetable oil (1/2 oil, 1/2 applesauce for lower fat)
4 eggs
1/2 cup orange juice (going to use lemonade - dd is allergic to oranges)
2 1/2 teaspoons vanilla extract

Apple Layer

4 large or 5 medium apples - peeled, cored and sliced (Or pears, for Feingold stage one)
2 teaspoons ground cinnamon
6 teaspoons brown sugar


Preheat oven to 350 degrees F (175 degrees C).
Grease and flour one 10 inch tube pan.
Combine the apples, ground cinnamon and the 6 teaspoons of brown sugar together and set aside.
In a large mixing bowl, combine the flour, salt, baking powder and 2 cups of the sugar. Stir in the vegetable oil, beaten eggs, orange juice and vanilla. Mix well.

Pour 1/2 of the batter into the prepared pan.
Top with apple/cinnamon sugar mixture.
Pour the remaining batter over the top.
Bake for 70 to 90 minutes, checking after 50 minutes or so.

Let cool completely in pan.

Thin Pizza Crust

Thanks to Tiata!!! This is REALLY good!!

This makes enough dough for one 12 inch pizza.

.25 oz. active dry yeast (1.5 tsp)
1/4 tsp granulated sugar
3/4 cup 110 degree water (luke warm)
1 3/4 cups all purpose flour (I had to add more!!)
1/2 tsp salt

Disolve yeast and sugar in water and allow to stand for 8 munites
In a seperate bowl combine flour and salt
Pour yeast mixture over flour mixture and mix well with heavy spoon
Turn dough onto floured surface and knead for 2 minutes
Working from the edges to the center press dough into 12 inch circle (I use a rolling pin)
Place on lightly greased pizza pan and strech edges to edge of pan
Spread dough with sauce, cheese and toppings.
Bake at 500 degree oven for 8-12 minutes or until edges are golden brown.

Dessert Pizza

If you don't have time for pizza crust, this can be modified quite well for tortillas!

One recipe for pizza crust (look up to the Thin Crust Pizza post.)

Top with:
Cream Cheese
Brown Sugar
Unsweetened Coconut
Fresh Ground Nutmeg

Bake according to pizza directions.

Enjoy!

ChanceLee Chicken

Better known as Garlic Brown Sugar Chicken, we affectionately renamed it for a small guest in our home. While everyone else was begging for dessert, little ChanceLee, baby cheeks glowing, begged her mama to get the chicken back out of the fridge so she could have more. Who could resist a request like that?

Making this tonight for a family that's been sick.

Chicken pieces-enough to feed your family-legs, thighs etc.
1 cup packed brown sugar
2/3 cup vinegar
1/4 cup lemon-lime soda
2-3 Tbls. minced garlic
2 Tbls. soy sauce
1 tsp. pepper (regular black or cayenne)

Place chicken in crockpot. Mix all remaining ingredients and pour over chicken. Cook on low for 6-8 hours. Serve over rice or noodles. You can thicken the juices after cooking with a little cornstarch. If using cayenne pepper, it gives dish a szchewan flavor.

ONE NOTE: This is great done in the oven, but if you use the crock pot, you MUST give it the full amount of time, because it takes a LONG time, and no one wants undercooked chicken!

Enjoy!

Lemon Pound Cake Muffins

Lemon Pound Cake Muffins from Feb/Mar 2006 Taste of Home

These are EXCELLENT, 5 thumbs up from my family.

Muffins:
1/2 cup butter, softened
1 cup sugar
2 eggs
1 tsp vanilla
1/2 tsp lemon extract
1- 3/4 C. flour
1/2 tsp. salt
1/4 tsp baking soda
1/2 C sour cream

Glaze:
2 C. powdered sugar
3 Tbls. lemon juice

In a large mixing bowl, cream the butter and sugar. Add the eggs and extracts; beat well. Combine the flour, salt and baking soda; add to creamed mixture alternately with sour cream.

Fill greased or paper-lined muffin cups 3/4 full. Bake at 400 for 18-20 min or until a toothpick comes out clean. Cool for 5 min before removing from pan to a wire rack. combine the glaze ingredients; drizzle over muffins. Serve warm. Yield: 1 dozen.

Carmelized Rhubarb Sauce

3 cups chopped rhubarb
2/3 cup sugar
1/4 cup water

boil for about 5 min.

About 2 minutes through, walk away and forget about it. When the smoke detector goes off, run to the stove, and remove from heat. It will be a nice brown/black color, and there will be just the faintest hint of rhubarb smell left.

Cool, realize the fruit is scorched and throw it away. Then realize the pan is ruined with carmelized sugar. Throw it away also.

Serve the ice cream w/o fruit sauce.

It happens to the best of us.

Sweet Potato Latkes (FG)

Haven't tried these yet, but they look GREAT!

5 large eggs, beaten
3 large sweet potatoes, peeled and grated (about 2 lbs)
1/2 cup chopped onions
1 cup unsalted Matzo meal
1 T. chopped parsley
salt and pepper
vegetable oil

Combine all but oil in a pan, shape into patties using 1/2 cup of batter for each.

Heat large skillet on medium, add enough oil to coat the bottom of the pan.

Place a few patties in the pan, fry 3-4 min until browned on one side, then 2-3 min more on other side. Add more oil as needed.

Remove from skillet and place in single layer in parchment lined shallow pan.

Bake browned latkes 10-15 min at 350.

(May burn easily during browning because of high sugar content of potatoes!!!)

Tetrazini

Not just for Turkey any more! Try with ground beef, chicken, turkey, stew beef.

1/2 cup butter
1/2 cup flour
salt & Pepper
2 cups milk
2 cups chicken broth
1/2 cup parmesan
2-6 cups of meat (depending on how many you feed!)
1 lb of egg noodles

Basically, melt butter, whisk in flour, salt and pepper, slowly att milk and broth, stir and cook til thickened. Add cheese, meat and cooked noodles, place in pan and bake til it just starts to brown.
Easy, good, never any leftovers.
Freezes well, also, if you want to make extras for busy nights.
Leni<><

Strawberry Protein Smoothie (FG, Low Carb)

Adding in some modifications. Could be made FG safe.

For carb count: (total 9 carbs), peaches(14) or berries(11)

1/2 cup strawberries
1/2 cup cottage cheese
1/4 cup cream
1/4 cup water
2 pkts Stevia or preferred sweetener

Blend, enjoy!!

Variations:
You may use 1/4 cup of plain yogurt in place of cream and water, but will have to up the carb count accordingly.
I added half a scoop of hemp protein powder - if you have a powder you like, throw it in for an extra protein boost.
If you use frozen fruit, either thaw it first or add a splash of hot water.

Cheese Sauce (FG 1, Low Carb)

Been fiddling around with this.

Again, no measurments, sorry! Play with it! If the outcome depended on exact measurments, I'd write them down, I promise!

Cream cheese (1-2 oz?)
Cream (1/4 cup?)
pat of butter
Shredded cheese

Melt everything but cheese at low temp. Add in cheese and remove from heat, stir til melted.

NOTES:

Good on veggies, or on tortilla chips for nachos.

I used taco cheese with seasonings in it (NOT FG) and it turned out well!

In my experience, Monterey Jack alone ends up very stringy and clumpy in this type of thing.

Breakfast Rice Bake (FG 1)

Cheap, nutritious, uses up left overs, what more could you ask?
I always make extra rice on nights that we have it, so the kids can have this for breakfast or lunch the next day.

Feingold approved!

Cooked rice (you can use white, but brown is better and stays in their bellies longer!)
Sweetener, to taste (we like brown sugar)
vanilla (or whatever extract you like, maple is wonderful!)
eggs (I use one per kid here)
milk (Add last, just enough to soup it up a bit. If you use liquid sweetener, use less milk)

Optional ingredients:
Spices (cinnamon, nutmeg, allspice, etc...)
Dried fruit (raisins, dates, cranberries, etc...)

Mix it up and either bake immediately or refrigerate over night. One hour at 350.

Sorry folks, this is really how I cook! I never measure much of anything.

Mexican Rice Casserole

Another throw together, but it's a hit. Adjust to your tastes!

ground meat, browned and drained
flour
cumin
fennel
onion
garlic
water
shredded carrot
shredded sharp cheddar
brown rice, cooked

Add flour and spices to ground meat, and stir to coat evenly while warming. (The amount of flour and water added determine how much 'gravy' you get.) Add water and let it come to a boil, and cook til thickened. If you have too much water, just let it keep cooking while you stir, it will cook down.

Add cheese, stir til melted, then add in cooked rice.

Good as a casserole, or served with tortilla chips or in tortillas for burritos.

Low Carb Pumpkin Cheesecake

So this was an experiment, but it went pretty well.

No crust in this, because quite honestly, I didn't want to spend the carbs on it!

Enjoy this Leni Original!

1 cup pureed pumpkin
2 (8 oz.) blocks of cream cheese, softened
2 eggs
1/2 cup xylitol (or sugar sub of your choice)
2 tsp. vanilla

Blend all ingredients until smooth, and place in a pie plate. (I used my Pampered Chef deep dish pizza stone.) Bake at 350 for one hour. Chill completely.

Makes 8 servings, 4 net carbs per serving.

It is not overly sweet, so if you like things more sweet, you might want to adjust the sweetener, or serve with some whipped cream.

Zuppa Toscana Souplike Olive Garden's®

Zuppa Toscana Souplike Olive Garden's®

Serves: 10Prep. Time: 0:35

1 lb. spicy Italian sausage - crumbled
1/2 lb. smoked bacon - chopped
1 qt. water
(2) 14.5 oz. cans (about 3 2/3 cups) chicken broth
2 lg. russet potatoes - scrubbed clean, cubed2
garlic cloves - peeled, crushed
1 med. onion - peeled, chopped
2 cups chopped kale OR Swiss chard
1 cup heavy whipping cream
salt and pepper - to taste

-In a skillet over medium-high heat, brown sausage, breaking into small pieces as you fry it; drain, set aside.-In a skillet over medium-high heat, brown bacon; drain, set aside.-Place water, broth, potatoes, garlic, and onion in a pot; simmer over medium heat until potatoes are tender.-Add sausage and bacon to pot; simmer for 10 minutes.-Add kale and cream to pot; season with salt and pepper; heat through.

Notes: I am currently on a low-carb diet and I have substituted cauliflower in place of the potatoes and you can't even tell the difference.

Soup for a Sick Day.

Chicken and Stars Soup

One whole chicken
garlic
onion
bay leaves
marjoram
parsley
basil
salt
pepper
star pasta, or pasta of choice

Throw everything but the pasta in a stock pot, fill up with water and simmer for hours. Remove chicken, and while it's cooling, strain broth into another pan. Debone chicken, add to broth. When it's boiling, add pasta and cook til pasta is done.

After thought...should have added carrots. Oh well, next time.

Linguine With Clam Sauce

This goes into the "must try" file. Gleaned from the Feingold Message Board.

Oh gosh, it's so easy I'm not even sure it qualifies as actual cooking! I mince up some garlic and saute it in a little olive oil, then add the juice from 2 cans of clams, some dried basil and heat that up, then add the clams, squeeze a lemon over the whole mess, and heat it through. Toss with pasta and fresh parmesan cheese. Grinding of pepper and chopped fresh parsley on top. I've also skipped the lemon and used half-and-half for more of a cream sauce. If you were inclined you could put some white wine (st. 2) in the sauce; I prefer the wine on the side...in a glass.

Frozen Apple Pie Filling

Cocoa shared with me, she got it from Kiersten, not sure if it's HER recipe or someone else's, but it's really good.

7-8 C sliced apples (thin) Granny Smith's are best
2 Tablespoons lemon juice
1Cup Sugar
1/4 Cup flour
1 teaspoon cinnamon
1/4 Teaspoon salt
1/8 teaspoon nutmeg
2 Tablespoons Butter cut into chunks

These are the directions as I tried a bunch of different ways to assemble them quickly (we still have 20 of these in our freezer... and I have made a lot of pies after we froze them)

Take your ziplock bag and dump in everything except the apples and lemon juice and butter.

Hold the top of the bag and shake it up really good. (I did 10 of these bags at a shot, and let the kids help me, since they would just measure the same thing over and over into each bag)

Peal, core and slice your apples and dump them into the bag. Chop the butter up into chunks (I tried to get at least 8 chunks.. it helps to freeze the butter before chopping it up) and dump that in the bag. Zip it shut with lots of air and flip the bag over and shake it all really good until everything is coated well. Open the bag, pour in the lemon juice, squish it around and suck all the air out of the bag with a straw and zip it shut.

Squish it flat and lay it flat in the freezer. I can get 15 high this way.Dont wait until all the bags are done before putting them in the freezer.... they get WAY to juicey.. and dont pour the lemon juice ON the apples before putting in the bag, because then the mix in the bag doesnt coat the apples well.

When you want pie, take it out and lay flat on the counter for about 30 minutes (covering with a warm wet t-towel helps speed it along) OR in the fridge over night. Squish it around to make sure the butter is evenly distributed and dump in a 9" regular raw pie shell, cover with a crust or with a dutch crumb topping. Set the pie on a drip pan (you WILL need it) and bake as you would a normal pie (I did about 20 minutes at 400, and then 45 at 325). I think a deep dish might have worked better, but it wouldnt be up to the top of the pan then once it was cooked. Maybe you could just add an extra cup of apples and use it for deep dish.

The apples will STILL hold their form and not be mushy. I was SO pleased with this recipe.. I intend to do this every year. It takes approx 9 apples to make a pie, and we used about a bushel to do 20+ pies.

BTW, Kiersten gave me this recipe. she must be a VERY good cook! ;o)

The Best Granola

The Best Granola Bars (instructions at the bottom)

Granola can be made according to individual taste and the ingredients on hand. The only basic ingredients needed are oats, oil, and sweetener. The proportions depend on individual taste and how "healthy" you want it. Here is a basic recipe with many options.

Combine in a large bowl 7-8 cups dry ingredients:

3-6 cups oatmeal

1/4-1/2 cup each of any of the following: wheat germ, whole wheat flour, bran, cornmeal, coconut, milk powder, chopped nuts, sunflower seeds, sesame seeds

1-1 1/2 tsp spices: cinnamon, nutmeg, or allspice

Combine separately and add to dry ingredients:

1/2-3/4 cup oil, margarine, or butter, melted
1/2-3/4 cup honey, or brown sugar
1 tsp vanilla or other flavoring

Bake at 350F for 30-45 minutes on large baking sheets until golden brown. Stir occasionally.

After taking granola from oven, add any of the following, if desired:

any dried chopped fruits
Chocolate chips

Add any of the following with wet ingredients: 1/4 cup acceptable juice, 1/2-1 cup peanut butter, 1/2 tsp maple flavoring

TO MAKE THIS RECIPE INTO GRANOLA BARS: Make granola and add 2 beaten eggs and 1/3 cup milk. Press granola into two well-greased 10x15-inch cookie sheets. Bake at 325F until golden brown. Cut into bars immediately. Remove from pans when cool. Increase sweetener if desired. Enjoy

ABC Muffin Mix (Make it fit any diet except low carb!)

This recipe has been passed around so many times, and no one seems to know where it originated from. Everyone adds their own touch. Take it, use it, if you came up with it, or know who did, let me know!

As for FG and such, use safe ingredients and have fun!

A-B-C MUFFIN MIX

18 cups flour (whole wheat pastry, white, kamut, your choice!)
5 cups sugar (or equivalent, like Sucanat, Splenda [I do NOT recommend Splenda!])
2 1/4 cups buttermilk blend or non fat dry milk
6 Tb. baking powder
2 Tb. baking soda
2 Tb. salt

Stir together well, breaking up lumps.

Place ingredients in a large airtight container labeled with the date. If it's going to be stored for long, place contents in the freezer.

Mix makes enough for about 5 batches of 24 muffins each.

If desired, dry sweetener can be omitted then stir in 1 cup honey for every 24 muffins as you make them.

TO MAKE 24 REGULAR SIZED MUFFINS: {I used 1/2 recipe & made 18 muffins - don't know what size muffins tins she used. I used 1/4 cup batter per muffin}

Preheat oven to 400.
Coat muffin tins with an oil/lecithin mixture, grease with butter, or spray with cooking spray.

In a large bowl, beat:
4 eggs / 3 tsp. vanilla / 2 cups water / 1 cup oil** or butter- this measurement is up to your tastesand desires. We find them perfectly acceptable without ANY fat, but any amount of oil can be added up to one cup.

Stir in 5-1/2 cups muffin mix and any additional ingredients (listed on chart) just until moistened.
The batter should be lumpy.
Fill muffin tins 3/4 full. Bake for 18 to 20 minutes, or until muffins are golden brown. {I baked for 15 minutes, depends on your oven & pans}
Muffins freeze well.
To reheat frozen muffins, microwave on high for 30 seconds per muffin. (or heat in the oven until warm)

These two toppings would go well with almost any of the ABC muffins.
Sprinkle mixture atop uncooked muffins before popping them into preheated oven:

STREUSEL TOPPING for 24 muffins:
Mix together:
1 cup sugar
1 tsp. cinnamon
2/3 cup flour
cut in 1/2 cup cold butter until mixture iscrumbly.

CRUNCHY TOPPING for 24 muffins:
Mix together:
1 cup rolled oats1 cup flour
1/2 cup sugar
2 tsp. ground cinnamon
cut in 1/2 cup softened butter with fork or pastrycutter until crumbly

Add-in's for muffins:

APPLE MUFFINS:
3 cups raw grated apples
1 tsp. gr. cloves
1 cup nuts or raisins
sprinkle with cinnamon and sucanat mixture beforebaking

APPLESAUCE MUFFINS:
1 cup applesauce omit oil

APRICOT MUFFINS:
1 cup chopped dried apricots

BANANA MUFFINS:
2 mashed bananas
1 cup walnuts (optional)

BLUEBERRY MUFFINS:
2 cups fresh or frozen rinsed blueberries

BRAN MOLASSES MUFFINS:
Use only 3 cups of muffin mix.
Stir in:4 cups bran cereal
1/2 cup molasses
1 cup raisins

CARROT MUFFINS:
2 cups grated carrots
1 cup raisins
1-1/2 tsp. allspice

CASHEW MUFFINS:
2 cups unsalted coarsely chopped cashews

CHERRY MUFFINS:
2 cups fresh or dried pitted cherries

CHOCOLATE CHIP FUDGE MUFFINS:
1-1/2 cups cocoa {try carob}
1/2 cup sugar
3 cups mini carob chips

COCONUT MUFFINS:
3 cups toasted flaked coconut
reserve some to sprinkle on the top

CRANBERRY ORANGE MUFFINS:
2 cups chopped fresh or frozen cranberries
1 cup nuts
1/2 cup orange juice
2 Tb. orange peel

CURRANT MUFFINS:
1-1/2 cups currants
1 cup chopped nuts

DATE MUFFINS:
1 cup chopped dates
1 cup chopped nuts

EGGNOG MUFFINS:
4 tsp. rum extract
2 cups eggnog (omit water from recipe)
before baking, top with mixture of:
2 Tb. sugar
1 tsp. nutmeg
1/2 tsp. cinnamon

FIG MUFFINS:
2 cups dried chopped figs
1 c. chopped walnuts

FRUIT MUFFINS:
2 cups dried diced fruit

GARDEN FRESH MUFFINS:
1 cup grated carrots
1 cup grated zucchini
1/2 tsp. ground cloves

GINGERBREAD MUFFINS:
2 Tb. ground ginger
1/2 cup molasses
2 cups raisins

GRANOLA MUFFINS:
reduce muffin mix to 4 cups and add:
1-1/2 cups granola
Top with additional granola before baking

GRAPENUTS MUFFINS:
reduce muffin mix to 4 cups and add:
2-1/2 cups grape nuts
1 tsp. allspice

HAZELNUT MUFFINS:
2 tsp. ground cardamom
2 cups chopped hazelnuts

INCREDIBLE CREAM CHEESE MUFFINS:
combine:
2 (8 oz.) packages cream cheese
1/2 cup sugar
2 eggs
Drop this mix by Tb. onto top of muffins beforebaking

JAM MUFFINS:
1-1/2 cups jam or preserves(strawberry, raspberry, blackberry, cherry)
1 cup chopped nuts (optional)

LEMON MUFFINS:
omit 1 cup water and replace with 1 cup lemon juice{haven't tried this, but sounds like too much lemon juice to me. I would start with 1/2 cup}
use 4 eggs
1/2 cup chopped nuts

MANDARIN MUFFINS:
1 (11oz) can mandarin oranges chopped andundrainedreduce water to 1 cup
1-1/2 cups shredded carrots

MAPLE MUFFINS:
6 Tb. maple syrup
reduce water to 1-1/2 cups

MARMALADE MUFFINS:
1-1/2 cups orange marmalade
1 cup chopped nuts (opt)
1 cup orange juice (omit 1 cup of the water)

MINCEMEAT MUFFINS:
1-1/2 cups mincemeat

OATMEAL MUFFINS:
reduce muffin mix to 4 cups and add:
1 cup oats
use 4 eggs
up to2 cups raisins or grated apples

ORANGE MUFFINS:
2 cups sour cream or yogurt
1 cup nuts or coconut (opt)2 cans (11 oz. each) mandarin oranges, drain
use 4 eggs

PEACH MUFFINS:
2 cups fresh or one large can (drained) choppedpeaches

PEANUT BUTTER BANANA MUFFINS:
1 cup peanut butter
1/2 cup chopped peanuts
3 mashed bananas

PEANUT BUTTER AND JELLY MUFFINS:
1 cup peanut butter
1/2 cup chopped peanuts
drop 1 Tb. jam into each muffin before baking.

PEAR MUFFINS:
2 cups fresh or one large can (drained) choppedpears

PECAN MUFFINS:
2 cups chopped toasted pecans
1 tsp. maple extract

PINEAPPLE CARROT RAISIN MUFFINS:
1 cup grated carrots,
1 cup crushed pineapple,
drained1 cup raisins
1 cup walnuts, chopped (optional)

PINEAPPLE MACADAMIA MUFFINS:
1 tsp. ground cloves
1 large can crushed pineapple, drained
1 jar (7 oz. or about 1 cup) macadamia nuts,chopped

PLUM MUFFINS:
2 cups fresh or canned plums, chopped

PRUNE MUFFINS:
1 to 2 cups chopped prunes
1/3 cup poppy seeds

PUMPKIN MUFFINS:
2 cups or 1 can solid pack pumpkin
1 Tb. pumpkin pie spice
1/2 cup each chopped nuts and raisins

RASPBERRY MUFFINS:
2 cups fresh or frozen whole, unsweetenedraspberries

RUM RAISIN MUFFINS:
3 tsp. rum extract
before baking, top with mix of:
2 tsp. sugar
1/2 tsp. cinnamon
1/2 tsp. nutmeg

SESAME SEED MUFFINS:
1 cup toasted sesame seeds
before baking, top with mix of:
1/2 cup nuts
4 Tb. sugar
4 Tb. sesame seeds
2 Tb. flour
1/2 tsp. each cinnamon
1/2 tsp. nutmeg

SOUR CREAM MUFFINS:
omit one cup of the water and add:
1 cup sour cream or yogurt
2 cups nuts
2 tsp. grated lemon peel (opt.)

SQUASH MUFFINS:
2 cups mashed squash
1 Tb. pumpkin pie spice
1/2 cup each chopped nuts and raisins

STRAWBERRY MUFFINS:
2 cups fresh or frozen strawberries, chopped

SWEET POTATO MUFFINS:
1 Tb. allspice
4 Tb. dry orange peel
2 cans (10 oz each) sweet potatoes, mashed,well drained (about 2-1/2 cups)

TROPICAL TREAT MUFFINS:
1 cup dried mango or papaya, chopped
1 cup chopped banana chips or 2 fresh mashed
1 cup macadamia nuts, chopped
1/2 cup coconut
1/2 cup sour cream or yogurt
2 tsp. lemon peel, grated

WHEAT GERM MUFFINS:
2-2/3 c. wheat germ
use 4 eggs
1/2 cup extra water
before baking, top muffins with mix of:
1/2 c. wheat germ2 Tb. sugar

YOGURT MUFFINS:
reduce water to 1-1/2 cups and add:
2 cartons (8 oz each) yogurt -- plain or flavored

ZUCCHINI MUFFINS:
2 cups grated zucchini
2 Tb. cinnamon
1 cup chopped nuts (optional)

Shepherd's Mac & Cheese (FG 1**, Crock*)

This recipe was inspired by Dinosaur Bar B Que; An American Roadhouse.

Now, the Dinosaur happens to be our very favorite restaurant. At the time of this writing, there are only three locations, and if you aren't fortunate enough to live in Rochester, Syracuse or New York City, well, I am truly sorry for your loss. But if you come to visit, I promise to feed you Dinosaur BBQ!! (If you live near a Wegmans, they are carrying heat and serve Dinosaur now, try the pulled pork!)

So aaaannnnyyyyways....

I found this recipe for Dinosaur-Style Macaroni & Cheese Shepherd's Pie. We've never seen this offered at the Rochester Location, but it looked SO good, I just had to try it. It was as good as it looked!

In true Leni fashion, I have changed the recipe a bit to make it suitable for various diets, but not too much.

**FG 1 means that it is acceptable for Feingold Program, Stage 1
*Crock Pot directions at the bottom

Shepherd's Mac & Cheese (FG 1)


1 lb. pasta shells, cooked and drained
1 lb. ground meat
2 C. chopped onion
5 cloves of garlic, chopped (I used about half)
1 1/4 lbs ground beef
1 T. black pepper
1 T. salt
1/4 C. butter
2 t. dry ground mustard
1/4 flour
2 1/2 C. milk
3 C. shredded cheddar
1 C. grated parmesan


Preheat oven to 375. Boil and drain pasta, set aside.
Brown the ground beef with 1/2 of the onions, garlic, 1 1/2 teaspoons each of salt and pepper.
Drain all fat, and place this mixture in the bottom of a greased 13 x 9 pan.

Melt the butter in a large saucepan, and fry the rest of the onions.
When they are soft, add the flour, remaining salt and pepper, and dry mustard, and whisk until thoroughly blended.
Slowly add the milk, whisking as you go.
When mixture is bubbly and thicker, remove from heat, and add 2 cups of cheddar and the parmesan cheese.
Fold in the cooked pasta.
Place this evenly over the meat mixture.
Sprinkle remaining cheese on top.

Bake 30-45 min, til golden on top. Serves 6-8 people.

*Crock instructions.
Do everything the same, but layer in your crockpot instead of pan, and bake on low for 3 hours or so.

I will warn you though, it doesn't get golden and nice on top in the crock pot, but it still tastes great!!

Enjoy!